Classic Italian Panettone Bread Pudding (classic)
Printed from Inclusive Kitchen — Classic Italian Panettone Bread Pudding
Classic Italian Panettone Bread Pudding is a delightful twist on a beloved dessert, transforming the traditional panettone into a warm, custardy treat. This dish is not just a way to use up leftover panettone; it’s a celebration of flavors and textures that come together beautifully. The rich, buttery bread absorbs a luscious custard made from eggs, cream, and a hint of vanilla, creating a dessert that is both comforting and sophisticated.
Historically, panettone hails from Milan, Italy, where it has been enjoyed since the 15th century. Originally a Christmas treat, this sweet bread is studded with candied fruits and raisins, making it a perfect candidate for bread pudding. The combination of the panettone’s fruity notes with the creamy custard creates a harmonious balance that will have your guests asking for seconds—and maybe even thirds.
To make this dish even more special, consider serving it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. The contrast of warm pudding with cold ice cream is a match made in dessert heaven. And if you’re feeling adventurous, a sprinkle of toasted nuts or a dusting of powdered sugar can elevate the presentation. Just remember, the only thing better than a slice of panettone is a bowl of panettone bread pudding!
Ingredients
- 6 cups panettone, cubed
- 2 cups heavy cream
- 1 cup whole milk
- 3 quarters cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the pudding evenly without burning the top.
- Grease a 9x13-inch baking dish with butter or non-stick spray. This will prevent the pudding from sticking and make for easier serving.
- In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and salt. Whisk until the mixture is smooth and the sugar is dissolved.
- Add the cubed panettone to the custard mixture, gently folding to ensure all pieces are well-coated. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
- Pour the panettone mixture into the prepared baking dish, spreading it evenly. This helps ensure that every bite has a good balance of bread and custard.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be set but still slightly jiggly in the middle.
- Once baked, remove the dish from the oven and let it cool for about 10 minutes. This resting time allows the pudding to firm up slightly for easier slicing.
- Serve warm, optionally drizzled with caramel sauce or topped with a scoop of vanilla ice cream. The warm pudding paired with cold ice cream is a delightful contrast.
Nutrition (per serving)
- Calories: 350
- Carbs g: 40
- Protein g: 8
- Fat g: 18
- Sugar g: 15
